Make these delicious Muy Borracho (very drunk!) beans in your instant pot! Muy Borracho Beans are so flavorful, fast and easy. They are sure to entice everyone to the table with their spicy aroma. So what to do if you have a beer in your fridge and you don’t drink beer? Hmm, you make beans of course! My cousin was visiting recently and brought a few beers over and didn’t finish them and in a house of non-drinkers, they could just sit in the fridge forever unless you cook with them! I will be buying beer from now on (Corona, of course), just to make these delicious beans! I love beans and being from the southwest; pinto beans are my favorite.
Fragrant and flavorful!
These tasty beans are great served alone with a tortilla or cornbread on the side, but equally as good served as a side dish with some yummy grilled chicken, street tacos or just about anything. Your house will smell wonderful while these beans are cooking. We can’t wait for them to get done!
Easy and hearty!
I like to remove the stem from a jalapeno pepper and toss it into the beans; it adds some heat and some flavor while cooking. No Mexican dish would be complete without some Hatch green chile, so I add a can of mild chopped green chile in there, too. I always add a little white sugar and a bit of butter to any beans I cook. My grandmother taught me to make them that way and her beans were the absolute best! I still close my eyes sometimes and wish I could walk into her home, see her bustling around the kitchen and smell a pot of beans, rolls, and some Christmas Eve tamales cooking.
- 2 cups dry pinto beans; sorted and washed
- 4 cups water
- 1 12 oz. beer (I used Corona)
- 1 cup ham; sliced and cut into pieces
- 2 tsp Kosher salt
- 2 tsp. white sugar
- 1 14.5 oz can fire roasted diced tomatoes
- 1 small can Hatch diced green chile
- 1 cup diced onion
- 1 Tablespoon olive oil
- 1-2 tsp. chile powder (according to your taste)
- 1 jalapeno pepper; with stem removed (optional)
- 1 Tablespoons butter (optional)
- 1/2 cup cilantro; chopped
- Set your Instant Pot to "brown" setting.
- Add olive oil.
- Add diced onion and cook a few minutes until softened and beginning to brown.
- Add remaining ingredients except cilantro.
- Set your instant pot on high for 45 minutes.*
- Allow the pressure to go down without using the release valve. This will probably take about 20 minutes.
- Sprinkle chopped cilantro over the beans when serving.
- *Cooking times vary some. I always have to cook mine longer because I live in the mountains and I adjust for high altitude. Check your instant pot for your exact cooking time.
Check out these other delicious recipes:
Instant Pot Ham and Black-Eyed Pea Soup
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